Cook’s Nook: Amy Beh makes elegant mooncakes for the mid-autumn festival

  • Food
  • Sunday, 02 Sep 2018

Spiral Teochew Mooncake. Photos: C. Jason

Celebrate the mid-autumn festival with mooncakes of your own creations and enjoy them with your family and friends.


10g toasted sesame seeds

6g toasted black sesame seeds

20g melon seeds, toasted

20g toasted pumpkin seeds

300g lotus paste (store-bought)

120g red date lotus paste (store-bought)

Oil dough

125g all-purpose flour

60g shortening

15g butter

14-15ml water

Water dough

100g all-purpose flour

30g high-protein flour (bread flour)

35g shortening

15g castor sugar

55-60ml water

A little red food colouring


1 tbsp egg white

Adequate black sesame seeds

Oil dough

Combine all oil dough ingredients and work the fats into the flour. Knead until you get a smooth dough. Cover with cling film and chill in the refrigerator for 30 minutes.

Water dough

Combine all water dough ingredients and knead into a smooth dough. Add a tinge of red food colouring to dough skin. Put aside to rest for 15 minutes.


Mix sesame seeds, black sesame seeds, melon seeds and pumpkin seeds in a mixing bowl. Add lotus paste and stir to mix till evenly blended. Divide into equal portions.

Divide red date lotus paste into small portions and roll into balls. Put a piece of red date lotus paste in the centre of mixed seeds lotus paste and wrap into a ball again.

To assemble

Divide oil and water dough into 50g portions. Wrap water dough in the oil dough and roll out with a rolling pin into a long strip. Roll the strip like a cylinder and put aside to rest for 3 hours.

Trim the ends neatly and slice the dough into two. Press down gently to flatten the dough then roll out wide enough to wrap around the filling.

Trim away any excess and shape into a smooth ball.

Brush with a little egg white and sprinkle with some black sesame seeds.

Arrange the prepared pastry on a lightly greased tray. Bake in a preheated oven at 200°C for 15 minutes.

Turn down the temperature to 180°C and continue to bake for a further 15-20 minutes or till done.

Durian Snow Skin Mooncake by Amy BehDURIAN SNOW SKIN MOONCAKE

Filling (A)

200g durian lotus paste (store-bought)

Filling (B)

80g durian flesh, mashed with a fork

1/8 tsp salt

1 tbsp koh fun (cooked glutinous flour)

1 tsp wheat starch

1 tsp santan powder

Adequate canola oil

To prepare filling

Place durian flesh in a nonstick saucepan. Fry over low heat till dry. Add salt and continue to cook until the mixture is thick.

Combine the koh fun, wheat starch and santan powder, and sprinkle the mixture over the cooked durian. Stir till a thick durian paste is achieved.

Turn off the heat and mix in a drizzle of oil. Dish out and leave to cool completely.

Scale durian lotus paste according to the size of your mooncake mould. Wrap each portion of lotus paste with a small portion of durian flesh filling.

Crystal skin dough

120g ping pei premix flour (store-bought)

1/8 tsp salt

20g icing sugar

32g shortening

100ml cold ice water

1/8 tsp durian essence (optional)

A tinge of lemon food colouring

To prepare ping pei skin

Put ping pei premix flour into a mixing bowl.

Add salt and icing sugar followed by shortening.

Rub lightly until mixture resembles breadcrumbs. Pour in cold water gradually and add essence, if using. Mix into a soft and pliable dough.

Note: The amount of water to add depends on the flour consistency. It may take all the given amount or may be less.

Scale the dough into 90g pieces (depending on the size of the mould). Wrap the dough skin around the filling and seal the end neatly. Place into mould and press lightly. Knock the mould to dislodge the ping pei mooncake and chill in the refrigerator until ready to serve.

Note: If using a 150g-capacity mould, the filling should be 90g, with the centre filling of 25g. The skin part should be 45g-50g.

Green Tea with Black Sesame Mooncake by Amy Beh


170g golden syrup

1 tsp alkaline water

¼ tsp bicarbonate of soda

55g canola oil

240g superfine flour

20g green tea powder

Adequate superfine flour for dusting moulds


200g lotus paste, store bought

300g black sesame lotus paste, store-bought

20g melon seeds, toasted

Egg glaze – combined and sieved twice

½ a beaten egg

1 tbsp golden syrup

1 tbsp water

1 tbsp green tea powder

To prepare mooncake skin

Combine golden syrup, alkaline water, bicarbonate of soda and oil in a mixing bowl. Mix well and set aside to rest for 1-2 hours.

Sift flour and green tea powder together. Add to the syrup mixture. Knead into a soft dough. Cover with cling film and leave to rest for 1 hour. Scale the dough according to the size of your mould.

To prepare filling

Mix toasted melon seeds with black sesame lotus paste and divide into individual portions. Divide lotus paste into smaller portions. Wrap lotus paste around black sesame lotus paste then roll into a ball.

To assemble

Flatten a portion of dough skin and place a portion of filling in the centre. Wrap the skin dough neatly around the ball of filling and seal up well.

Press into a flour-dusted mooncake mould. Knock to dislodge the mooncake onto a greased baking tray.

Bake in preheated 180°C oven for 10 minutes. Remove and allow to cool for 15 minutes then brush with glaze and return to the oven to bake for a further 10 minutes.

Allow to cool and mature well before serving.

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